Sumana Akella's Site

Black Cherry Sauce

Sauces can be made in advance and served
slightly chilled at room temp with mousses
and cakes, or hot over ice cream.

List of ingredients:

Qty

Measure

Ingredient

Wt.(gms)

454

g

dark pitted sweet cherries

375

g

sugar

juice and zest of 1 orange (cut into wide strips)

1

cinnamon stick

2

tablespoons

kirsch

1

teaspoon

almond extract

Cooking procedure

1. In a heavy saucepan, combine the cherries, sugar, juice, zest and cinnamon stick.
2. Bring to a boil.
3. Reduce heat and simmer, stirring occasionally, for 30mins or until cherry pulp is
infused in the sauce.
4. Discard the cinnamon stick, then run the sauce through a sieve, rubbing the cherries
against the wire mesh to remove the skins.
5. Stir in the kirsch and almond extract.
6. This sauce is the excellent for canning and may be served hot or cold.